This summer-inspired and textured panzanella is chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto all drizzled in healthy olive oil and a splash of balsamic vinegar.

For centuries, London folk have been sipping on a cocktail that epitomizes summer, sunshine and spending time outdoors. That cocktail my friends, is called Pimm’s Cup, a liqueur of sorts that alongside lemonade sells over 80,000 pints each year to spectators.

The main ingredient in a Pimm’s Cup is Pimm’s No.1, created by James Pimm in the 1840s. While working at Oyster Bar in Poultry Street in London, Pimm’s extracted the ‘house cup’ flavored with fruit extracts and spices. The original recipe is still a secret (it has been said only six people know exactly how its made) Read More

By Allana Mortell | April 11, 2012

There’s something about Chilean sea bass that for me, evokes an image of cooking with my finest china, sipping on a nice Bordeaux with strands of pearls hanging over my neck. In laymen’s terms, I feel fancy as Chilean sea bass always catches my eye. The beauty of cooking sea bass lies in the various options you have to prepare the fish. Grilled, pan-fried, broiled or baked, the opportunities are endless. Whether glazed in miso or brushed lightly with olive oil and lemon juice, you want to highlight the fish without overpowering its delicate nature.

This recipe finds the sea bass atop a bed of the creamiest and most flavorful red pepper sauce around. Red peppers are traditionally roasted on the grill and while I’ve included different ways to roast or even broil the peppers in the oven, you can always use jarred roasted peppers in lieu of roasting on the grill. Though the flavor is certainly more intense from roasting the peppers yourself, this recipe contains some flexibility in how you want to ultimately prepare the sauce and fish itself.

So if you’re searching for that perfect recipe to help you show off your inner “gourmand,” look no further.

The inspiration for this granita came to me during the heat wave, which gripped New York in mid-July. Unbearably hot. Too hot to bake and too hot to think about chocolate, but I wanted something sweet, cool and refreshing, and big on flavor. Read More

Who would have thought that you could fool your body into being full after eating just a handful of pistachios? Well according to Dr. James Painter, professor and chair of School of Family and Consumer Sciences at Eastern Illinois University and ‘The Pistachio Principle” you can do just that.

Preparing this Angel Hair with Pistachios pasta dish will enable you to dive into a lovely meal Read More

There is no better appetizer to make this summer then a freshly crafted Herbed Ricotta Dip with Summer Vegetables. The dip can be made ever so easily, and there certainly is no fresher way to creating this dip than actually making your own ricotta. You will certainly gain bragging rights when you check out the step-by-step guide on how to make the freshest ricotta cheese on FoodRepublic.com. This twist on ‘veggies and dip’ is certainly a perfect way to plan a BBQ or summer cocktail and appetizers evening as the ricotta and herbs add the perfect balance to accentuating the raw vegetables you choose. Read More

In my opinion, a fifth season should be officially added to the weather: tomato season. Fresh tomatoes are unlike anything else. We eat tomatoes and tomato-based foods all the time, but there is nothing quite like a firm and delicious tomato. You should really eat as many fresh tomatoes as possible over the next few weeks to get your fill. Read More

It’s nearing the end of summer, but don’t tell that to the weather. It’s been really hot outside these days and sometimes you might just want to stay inside. But since it’s August, we should really try to make the most of the summer days we have left. Having an outdoor picnic is a great way to soak up the sun and enjoy the outdoors. Make sure you pack a light lunch to help you stay cool. Try to stay away from anything too heavy and take advantage of what’s in season.

This recipe is a perfect light dish that can be prepared ahead of time and requires very little cleanup. Read More

Meet the Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More